Wednesday, 18 November 2015

Chettinad Mutton Gravy

Chettinad Mutton Gravy

For Chettinad Masala Powder
10 Dry Red Chillies
2 tsp Cumin seeds
3 tbsp Coriander Seeds
1 1/2 tbsp Fennel seeds
1 tbsp Poppy seeds
2 medium sticks Cinnamon
6 Green Cardamom
1 tbsp Peppercorns
1 Star Anise

Dry roast the spices and when cool, grind it into fine powder. Store it in a air tight container, in dry cool place.

For Wet Coconut Paste
1/4cup Fresh Coconut (grated)
1tsp Fennel seeds

Grind the coconut and fennel seeds into a wet paste and keep it aside.

For the Mutton Gravy
500 grams Mutton pieces
2 Onion chopped
1 Tomato chopped
Few Curry Leaves
1 tbsp Garlic paste
1/2 tsp Ginger paste
1 tsp Tamarind paste
1/2tsp Turmeric powder
2 tbsp Chettinad Masala powder
Salt to taste
1 small stick Cinnamon
2 Cloves
2 Cardamoms
1/2 tsp Fennel seeds
2 tbsp Oil
2tbsp Coriander leaves chopped

Heat the pressure cooker and add oil. Add cinnamon, cardamom, cloves, fennel and curry leaves, saute it for a minute, add the ginger garlic paste and stir for few minutes.Add the chopped onions and cook it till light brown in colour, add the tomatoes, turmeric, salt and tamarind. Stir it and let it cook for 5 minutes, add the mutton pieces. Stir and cook the mutton pieces for 10 minutes. Add 4 cups of water, pressure cook until 5 whistles. Let the pressure release, open the cooker
and add the coconut paste, adjust the gravy according to the taste by adding water and masala powder if required. Simmer for 5 to 10 minutes. Garnish the with chopped coriander leaves.

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